1 pound asparagus
2 peeled potatoes, cut into 1/2-inch cubes
1 medium yellow onion
---peeled and cut into slim wedges
3 1/2 cups chicken broth
1/4 tsp. Ground mace
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground black pepper
6 tablespoons grated parmesan
Place all ingredients except cheese in a large saucepan. Bring the liquid to a gentle rolling boil.
Cover the pot and simmer the broth for 30-35 minutes, until the vegetables are tender.
Cool broth slightly, and then puree it in small batches in a blender. Return the puree to the saucepan, and bring soup to serving temperature.
Serve with a tablespoon of cheese sprinkled on top.